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Salmon and Beets with Yogurt Sauce over Watercress

Marian Cooper Cairns
  • 25 minutes
  • Serves 4

INGREDIENTS

4

skinless salmon, skinless fillets

1 1/4 lb

Beets

1 tsp

Coriander, ground

2 tbsp

Dill, fresh

1/2 tsp

Lemon, zest

1

bunch Watercress

1 tbsp

Poppy seeds

1 tbsp

Olive oil

1/2 cup

Yogurt, plain